Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference

Abstract

Developing innovative products that satisfy various groups of consumers helps a company maintain a leading market share. The hedonic scale and just-about-right (JAR) scale are 2 popular methods for hedonic assessment and product diagnostics. In this paper, we chose to study flavored liquid milk because it is one of the most necessary nutrient sources in China. The hedonic scale and JAR scale methods were combined to provide directional information for flavored liquid milk optimization. Two methods of analysis (penalty analysis and partial least squares regression on dummy variables) were used and the results were compared. This paper had 2 aims: (1) to investigate consumer preferences of basic flavor attributes of milk from various cities in China; and (2) to determine the improvement direction for specific products and the ideal overall liking for consumers in various cities. The results showed that consumers in China have local-specific requirements for characteristics of flavored liquid milk. Furthermore, we provide a consumer-oriented product design method to improve sensory quality according to the preference of particular consumers.

Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

“…All yoghurt samples were presented to the panellists at the same time, and sensory analyses were carried out in triplicate (Majchrzak et al . 2010; Zhi et al 2016).…”

“…Semitrained nine panellists evaluated the specific characteristics such as colour/appearance, taste/aroma, consistency and overall acceptability. All yoghurt samples were presented to the panellists at the same time, and sensory analyses were carried out in triplicate (Majchrzak et al 2010;Zhi et al 2016).…”

Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

“…Sensory properties (colour/appearance, taste/aroma, consistency and overall acceptability) of the samples were evaluated using a 5‐point hedonic scale (5 excellent, 3 indifferent and 1 unacceptable) performed by a panel of judges selected according to their accomplishment of a general sensory aptitude test (Zhi et al ; Zomorodi ). All sensory analyses were carried out in triplicate.…”

Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

“…The sensory lexicon and definitions of skim milk were established (Table 3) according to previous reports [6,41]. The 5-point hedonic scale was used to evaluate preference degrees and the intensities of the key sensory attributes for samples [42] (0–1 = dislike very much; 1–2 = dislike slightly; 2–3 = neither like nor dislike and just about right; 3–4 = like slightly; 4–5 = like very much). Before the assessment, all of the samples were preheated at 37 °C.…”